Home style dish "spicy dry pot potato"(jia chang cai xiang la gan guo tu dou )

Home style dish "spicy dry pot potato"

Introduction:

"In recent years, the more popular dry pot dishes in Beijing are very popular. "Dry pot dish" is a variety and improvement of Sichuan cuisine. It tastes spicy and dry. It doesn't have the feeling of soup in the past. Most of the ingredients can be used to make it. There is no uniform standard and requirement for operation, and it is very simple and can be started soon. If you like spicy Sichuan dishes, you can make them fresh or dry. Since it is a variety of innovative dishes, it is free from the traditional complex and normative requirements, as long as the dishes are dry and delicious. Today, to make the most home-made dry pot dishes, potatoes are the main raw materials, so it is called "spicy dry pot potatoes". The method is as follows:

Production steps:

Step 1: first cut carrots, bamboo shoots and green peppers into hob blocks for standby, then peel potatoes and cut into hob blocks, and soak them in clean water for standby.

Step 2: control the dry water content of the washed potato chips, sprinkle proper amount of raw powder and mix well.

Step 3: after the potato is mixed with the raw powder, moisten it for a while. When the dry starch is attached to the potato, it can be fried in the pan. In this way, the oil will not be dirty, and the potato can be fried into golden yellow quickly.

Step 4: take out the fish after frying.

Step 5: deep fry carrot and bamboo shoots in hot oil.

Step 6: deep fry until the bamboo shoots turn yellow and the carrots soften, then remove and set aside.

Step 7: leave the bottom oil in the pot, first add pepper and dried Douchi to stir fry until fragrant, then add PI chili sauce to stir fry the red oil, and finally add dried pepper to stir fry until fragrant.

Step 8: stir fry the sliced pork until the sliced pork is oily. Stir fry the sliced onion and ginger for several times.

Step 9: add mushrooms and stir fry until cooked, then pour in the fried potatoes and stir well.

Step 10: stir well the potatoes, then add some Shaojiu and stir well.

Step 11: add soy sauce and stir well.

Step 12: add oyster sauce and stir well.

Step 13: pour in the fried carrots, bamboo shoots and green peppers, stir well.

Step 14: finally, seasoning with appropriate amount of sugar and monosodium glutamate.

Step 15: stir fry evenly with high heat after the flavor is adjusted.

Step 16: when out of the pot, pour the fried potatoes into a small pot, and then heat the pot through to serve together with the pot.

Materials required:

Potatoes: 400g

Dry starch: appropriate amount

Pork slices: 80g

Carrot: 120g

Winter bamboo shoots: 60g

Green pepper: 60g

Lentinula edodes: right amount

Scallion slices: 30g

Ginger slices: 20g

Dried Douchi: 20g

Pixian chili sauce: 20g

Dried pepper: 4G

Chinese prickly ash: 1g

Yellow rice wine: 25g

Soy sauce: 20g

Oyster sauce: 15g

MSG: 2G

Sugar: 8g

Cooking oil: proper amount

Note: the characteristics of dry pot: the color is oily and beautiful, the black bean flavor is rich, the taste is heavy, the entrance is dry and slightly spicy, drinking and food can be served. Warm tips: 1, potatoes wrapped in dry starch frying effect will be better, neither fried oil, but also deep fried to the outside coke inside tender, the finished dish will have a dry flavor, taste will be more fragrant. 2. Dry pot dishes should not add water as much as possible in the production process, otherwise it will lose the meaning of dry pot, so the taste is not good. When frying, use the size of firepower to control the quality of the dishes, not only do not fry paste, but also cook the dry flavor to the best. Therefore, it is necessary to fry potatoes and ingredients that are not easy to cook in advance. 3. If you don't have a small iron pot, you can also use a small casserole to replace the utensils used after the dishes are out of the pot. After the dishes are out of the pot, you just need to heat the utensils a little to keep a certain temperature. It only takes a few seconds. Pay attention not to burn the dishes. This home-made dish "spicy dry pot potato" is ready for your reference!

Production difficulty: simple

Technology: stir fry

Length: 20 minutes

Taste: spicy

Chinese PinYin : Jia Chang Cai Xiang La Gan Guo Tu Dou